Pig Workshop
Program for the day (5th November)
This comprehensive hands on course is for anyone wanting to improve their repertoire of culinary skills whether as a chef or an enthusiastic cook. The course will cover the complete pig to plate journey. A practical course, everyone is encouraged to take part and have a go!
9.30 – 10.00 arrival tea / coffee and homemade bacon taster
Morning session:
Intro to recognising high welfare, basic butchery breaking the carcass into primary cuts and roasting the pig’s head for a pre-lunch treat.
1.30 – 2.15 Pork Lunch
Afternoon session:
Further processing pork into secondary cuts, curing techniques, sausage, pate making, stuffing a pork tenderloin and making a boneless gammon ham.
4.30 End
Skills Covered
After a day attending our Pork Workshop you will have the skills and confidence to break down a whole side of pork in your own domestic kitchen and turning it into an array of roasting joints and smaller goods. You will also have first-hand knowledge of what the best equipment and sundries to use and where to source it. Each attendee will leave with a booklet of methods and recipes to support their onward learning journey.
Typical Products Made
Bacon, liver pate, stuffed tenderloin, sausages, roasting joints and boned rolled gammon ham
Lamb Workshop
Program for the Day (6th November)
A day of butchery and cookery tuition to celebrate Jersey Lamb. Lamb is one of the most popular meats in the UK and this course will show you all the qualities it has to offer and give you the skills to discover the many ways to utilise it.
9.30 – 10.00 arrival tea / coffee
Morning session
We’ll begin with a talk about husbandry, then moving on to the carcass which we butcher into the primary cuts. Then we’ll move onto cooking and explore recipes, such as slow roast lamb shoulder, lamb cutlets or braised lamb shanks. Some of which will be cooked for lunch by The Kitchen Team at The Moorings.
1.30 – 2.15 Lamb Lunch
Afternoon session
You’ll make stuffed breast of lamb and spicy north African merguez sausages, which you’ll take home at the end of the day.
4.30 End
Skills Covered
Basic butchery, knife skills, jointing & boning, hot smoking and cooking.
Each attendee will leave with recipes from the day which will be to help support their onward learning journey.
Typical Products Made
Roasting joints, Butterflied leg of lamb, boned and rolled shoulder, stuffed rolled breast and merguez sausages.
To book a space or a corporate group onto one of these courses, email [email protected].